We were fans of Pizza Studio when it was open, and the method Mod Pizza uses for preparing pizza is similar to a recent trend in Tucson for "fast" pizza.
It was fairly busy in there when we went for evening dinner around 7 p.m. But there wasn't much of a line so we got our orders in pretty quickly.
The pizza dough is about as thick as a saltine cracker. That explains why the pizza cooks so fast. It also doesn't make it the best part of these kind of pizzas, unless you're a big fan of saltine crackers.
They offer essentially unlimited toppings, there's a ton of choices -- both meat and vegetable, and several sizes to choose from. Anthony and I got 11 inch pies, they were priced at just under eight dollars.
Anthony says he thinks it's better than Pizza Studio was, I thought it was not quite as good. But we'd probably go back again. I am a fan of cheap and fast.
|Exterior of Mod Pizza at Broadway and Wilmot|
Interior as seen from our table.
The location in the restaurant to order is around the corner
to the left.
I got Canadian bacon, bacon, and mushrooms on mine.
Anthony ordered his usual vegetable assortment on his.
It's still difficult to comprehend how pizza is pizza
without meat on it.